Galactomannans in disturbances of structured wax-hydrocolloid-based coatings of citrus fruit (easy-peelers)

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Food Hydrocolloids, Vol. 14, Iss. 6, 2000-11 ,pp. : 561-568

Elsevier

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Effects of microfluidization on the functional properties of xanthan gum

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Flocculation of food dispersions by gums: isotropic/anisotropic dispersion separation by xanthan gum

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Influence of xanthan gum on the formation and stability of sodium caseinate oil-in-water emulsions

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Food Hydrocolloids, Vol. 15, Iss. 4, 2001-07 ,pp. : 513-519

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Effect of preparation conditions on the characteristics of whey protein-xanthan gum complexes

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Food Hydrocolloids, Vol. 14, Iss. 4, 2000-07 ,pp. : 305-314

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